This beef curry is a version of a childhood memory of one of Rick Stein’s mum’s curries. The curry is finished with sultanas and desiccated coconut; served with chutney, salted fish and poppadoms..
preparation time: less than 30 mins; cooking time: 1-2 hrs; Serves 4-6
- 25g butter
- 750g chuck steak, cut into 4cm cubes
- 2 medium onions, sliced
- 3 garlic cloves, crushed
- 1 tsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 1½ tbsp garam masala
- 1½ tsp salt
- 600ml beef stock
- 50g desiccated coconut
- 100g sultanas
- Melt butter in a large, sturdy pan over a medium heat.
- Add steak, in batches, and fry for a few mins till browned and then remove to a plate.
- Add onions to same pan and fry for 10 mins, or till softened and golden-brown.
- Add garlic and fry for 1 min, then return meat to pan, along with any juices on plate.
- Stir in chilli powder, turmeric, 1 tbsp garam masala, and salt, and cook for 1 min.
- Add stock, followed by coconut and sultanas.
- Bring to a simmer, cover and cook over a low heat for 45-60 mins or till beef’s tender.
- Stir in the rest of garam masala and serve.
Choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms
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